Journal of Dairy Research · 1938 · 15 citations · 0 references
AgricultureFood ScienceCheese ScienceFood AnalysisFood ChemistryAroma CompoundsCheese ChemistryVolatile AcidityVolatile Aroma AnalysisVolatile Organic CompoundsVolatile Substance AnalysisCheese Aroma AnalysisSteam DistillationVolatile Acid MeasurementVolatile Acid ProductionVolatile Aroma FormationVolatile Compounds AnalysisVolatile Fatty Acids
An extraction method for estimating volatile acids in cheese has been described. The values obtained were considerably higher than those given by direct steam distillation.